Leg of Newborn Lamb from the Pyrenees

€79,00

According to the Gault&Millau, this is the best lamb in the world.

The lambs of the Pyrenees are maximum 3 weeks old and are fed only with mother's milk. Partly because of this and its purity, this lamb is known for its exceptionally fine flavor.

Weight:
The bolts are sold each and weigh between 800gr and 1kg.

Preparation

  • Season the leg of lamb with salt and pepper.
  • Place the piece of lamb in the pan and sear it with butter, rosemary, thyme and garlic, baste occasionally.
  • When the lamb is nicely browned, place it in a baking dish with additional butter again. Reuse the rosemary, thyme and crushed garlic and place under tinfoil.
  • Put the leg of lamb into the oven (see table for baking times). Baste every 4 to 5 minutes.
  • Then take out and let rest under tinfoil for 10 min.

 

Baking method

Number of minutes per kg of meat

At ...°C

Rare (boneless)

30 - 35 min

180°c

Rare (on the bone)

40 - 45 min

180°c

Well done (boneless)

45 - 50 min

180°c

Well done (on the bone)

55 - 60 min

180°c

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